The West

Pat s lemon slice

  • Makes: 20cm x 30cm slice tin *

_Base _

  • 1 packet Arnott's Milk Arrowroot biscuits (250g), crushed *

  • 160g rolled oats *

  • 30g desiccated coconut *

  • 2 lemons, zest only *

  • 125g butter *

  • 1 tin condensed milk (395g) *

  • *

  • _Icing _ *

  • 300g icing sugar *

  • 1/2 lemon, juice (approximately) *

  • 30g butter, melted *

  •   *

Line slice tin with baking paper and set aside. Roughly crush Arrowroot biscuits until they resemble breadcrumbs and pour into a bowl. Add rolled oats, coconut and lemon zest. In a small saucepan melt together butter and condensed milk until butter has just melted. Pour into bowl and mix in. Pour mixture into tin and press down until the base is evenly covered. To make lemon icing, pop all ingredients in a bowl and mix until combined. Pour on top of base and, using a spatula, spread evenly over the top. Pop into fridge and allow to set for a couple of hours or overnight. To serve, cut into bite-size pieces.

The West Australian

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